My kids at first were like these don’t taste the same, but I told them because mine is homemade and therefore tastes better, cause its not filled with junk! They agreed and continued to stuff their faces with them! The fact I will be making them again tells ya that this recipe is a keeper!
So after trying them again, I changed up the recipe…my son the picky one said he could taste the yogurt in it…even though I couldn’t tell, and honestly that is what attracted me to this recipe in the first place! So what I did this time was use half yogurt and half sour cream. It was a hit! Everyone loved them, including the neighbours kids!:) I also made them with half salted butter, as I love to do that with cookies…and again it turned out great!
My adaptation from 365 days of baking frosted-sugar-cookies.
What you will need:
- 1 stick unsalted butter softened
1 stick salted butter softened
2 cups sugar
3/4 cup sour cream
3/4 cup plain yogurt
6 cups flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1- 8 gr vanilla sugar
1/8 vanilla bean paste (scrape the inside of 1/4 vanilla pod)
What you will need for frosting:
- 1 and 1/2 sticks of unsalted butter softened
1/2 stick salted butter softened
4 cups icing (powder) sugar
1- 8 gr vanilla sugar
6 tbsp cream ( I use half & half)
Cream together the butter and sugar until light and fluffy, takes a few minutes. Add in the vanilla bean paste and vanilla sugar.
Add in eggs one at a time, then add and beat in the yogurt and sour cream.
Sift or whisk together in a bowl, the flour, baking soda, baking powder and salt. Add in the flour mixture in the butter and mix, till forms cookie dough.
Divide dough in half or 3 equal parts and wrap with cling wrap. Refrigerate over night.
When ready place a piece of wax paper on the counter top , have plenty of flour out to work with as this dough is sticky! Sprinkle flour on the wax paper, and rolling pin. Roll out dough to desired thickness, if you want thick cookies or thin. Cut out with circle cookie cutters, I used 3 different sizes. Place a piece of parchment paper on a baking sheet and bake at 425 for 7-8 minutes till pale on top but golden on bottom.
Remove from pan and cool on cooling rack.
For icing, cream together the butter and icing sugar, add vanilla and colour with food colouring if desired. I used Wilton gels, as very little goes a long way. I actually prefer no colour, but my kids insist! Since I rather my kids ask me to make them, rather than buy them…I oblige:)